Recipes

Uunipuuro Baked Porridge

Serves 4

| Prep Time: 15 mins

| Cook Time: 25 mins

| Total Time: 40 mins

You may need: Gingerbread Spice

Discover The Recipe

In the enchanting, wintry landscapes of Finland, where the air is crisp and the snow blankets the ground, breakfast is more than a meal—it’s a moment of peace and warmth. Enter Uunipurro, the traditional oven-baked porridge that has been a beloved staple in Finnish households for generations. This dish embodies the essence of Finnish cuisine: simplicity, heartiness, and a deep connection to the land. Uunipurro baked porridge showcases the humble oat, a grain that thrives in Finland’s harsh climate and provides a rich source of nourishment. Unlike typical stovetop preparations, this porridge is baked, resulting in a uniquely satisfying texture and depth of flavor that is perfect for the colder months.

Our modern twist on Uunipurro begins with old-fashioned oats and milk, creating a creamy base. Mashed banana adds a natural sweetness, while blueberries provide a delightful burst of tartness. A generous spoonful of peanut butter introduces a nutty richness, and our Gingerbread Spice infuses the dish with a cozy warmth you’ll enjoy year round. A pinch of salt, though optional, enhances the overall flavor profile. Once baked to perfection, this porridge can be adorned with a variety of toppings such as shredded coconut, chia seeds, or additional fresh fruit and nuts, making it as versatile as it is delicious. Uunipurro is an invitation to experience a piece of Finnish culture, offering a healthy start to your day that is both nourishing and delightful.

Ingredients

  • 2 cups old fashioned oats

  • 4 cups milk

  • 1 banana, mashed

  • ½ cup fresh or frozen blueberries

  • 2 Tbsp peanut butter

  • 2 tsp Piquant Post Gingerbread Spice 

  • Pinch of salt (optional)

  • Shredded coconut, chia seeds (optional, for toppings)

Notes

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Preheat oven to 350 degrees. In a medium bowl, mix oats and milk together. Soak for  10 mins.

Add in banana, blueberries, peanut butter, Piquant Post Gingerbread Spice and salt.

Pour into an oven safe dish. Bake for 20-25 mins. 

Top with more fresh fruit and assorted nuts, shredded coconut, or chia seeds.

Alternatives & Substitutions

  • Gingerbread spice is perfect for holiday baking. Use in any of your favorite baked goods recipes to add some holiday appeal. 

  • You can also use our gingerbread spice blend in homemade lattes, smoothies, breakfast bowls (like oatmeal or chia seeds), yogurt or even ice cream. It tastes best when paired with a little sweetness, so add a bit of sugar, honey, or agave nectar if your dish is not already sweetened.

  • Try our recipe for Pepparkakor (Swedish ginger cookies), these gingerbread muffins, and these Gingerbread Spice Oatmeal Cookies

  • Feel like making a holiday-inspired brunch dish? Try our gingerbread pancakes recipe.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Uunipuuro Baked Porridge

Serves

4

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Piquant Post spice you'll need: Gingerbread Spice

Ingredients

  • 2 cups old fashioned oats

  • 4 cups milk

  • 1 banana, mashed

  • ½ cup fresh or frozen blueberries

  • 2 Tbsp peanut butter

  • 2 tsp Piquant Post Gingerbread Spice 

  • Pinch of salt (optional)

  • Shredded coconut, chia seeds (optional, for toppings)

Instructions

  1. Preheat oven to 350 degrees. In a medium bowl, mix oats and milk together. Soak for  10 mins.

  2. Add in banana, blueberries, peanut butter, Piquant Post Gingerbread Spice and salt.

  3. Pour into an oven safe dish. Bake for 20-25 mins. 

  4. Top with more fresh fruit and assorted nuts, shredded coconut, or chia seeds.

Notes

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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